Mustard Free Salmon en Papillote with Asparagus
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, and the results here are stunning. Each fillet steams gently on a bed of asparagus, surrounded by fragrant ginger, golden turmeric, sliced garlic, and bright lemon — all sealed inside its own little packet so every drop of flavor stays locked in. The ingredient list is clean and straightforward, with no condiments or sauces that might sneak in hidden mustard, which makes this a stress-free choice for anyone navigating that allergy. When the packets puff up in the oven, you know something good is happening inside. Tearing one open at the table releases a cloud of citrusy, spiced steam that makes the whole meal feel like an event. The salmon comes out silky and flaky, the asparagus is perfectly tender, and a scatter of fresh parsley at the end adds a pop of color that makes it look like you really tried. It's the kind of weeknight dinner that earns compliments without requiring much effort at all.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on or skinless
- 1 lb asparagus, tough ends snapped off
- 3 tbsp extra virgin olive oil, divided
- 4 garlic cloves, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground turmeric
- ¼ tsp black pepper, freshly ground
- ¾ tsp salt
- 1 lemon, thinly sliced into rounds
- 2 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Cut four sheets of parchment paper, each about 15 inches long. Fold each sheet in half to crease the center, then open them flat on a baking sheet.
- 2
In a small bowl, stir together 2 tablespoons of the olive oil, the lemon juice, grated ginger, turmeric, black pepper, and 1/2 teaspoon of the salt until combined.
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